Daal Makhani Masala

The lentils which also known as “Daal” is one of the most cooked and eaten curries in Indian households. On the other hand, Daal Makhani is one of the royal counted lentils known for its rich, creamy and spicy mouthwatering taste. It is basically originated in Punjab and now its incredible taste has spread to other parts of the country. Daal Makhani is a classic North Indian dish made with whole urad daal, rajma, butter and other spices. Daal Makhani masala adds flavour and aroma to simple black daal. The perfect combination of authentic Indian spices in a perfect blend to give you delicious flavour. You can also express your love for this by just adding Daal Makhani Masala available at Rathore Spices.

Ingredients

1/2 cup Whole Black Urad Daal (black lentils), soaked in water for 6-8 hours
3 tablespoons Rajma (red kidney beans), soaked in water for 6-8 hours
1/2 tablespoon Ginger-Garlic Paste (optional)
1/2 cup Tomato Puree
1/2 teaspoon Red Chilli Powder
1/2 teaspoon Kasuri Mehti (optional)
2 tablespoons Butter (or more if you like)
1/4 cup Fresh Cream
Salt, to taste

Directions

1. Blend 2 medium tomatoes in a mixer grinder to make tomato puree.
2. Take 1/2 cup whole urad daal and 2-3 tablespoons rajma and wash them in water for 3-4 times.
Rub the daal between your palms to wash it properly.
3. Soak them in 1½-2 cups water for 6-8 hours or overnight.
4. Drain the excess water and transfer them in a 3-litre capacity pressure cooker. Add 2 cups water and 1/2 teaspoon salt.
5. Close the lid and cook them for 6-7 whistles over medium flame. Turn off the flame and let the cooker cool for a while (5-7 minutes). Remove the excess pressure and open the lid. (If you are not in a hurry, let the pressure release naturally.)
6. Add 1/2 cup tomato puree.
7. Add 1/2 tablespoon ginger-garlic paste and 1/2 teaspoon red chilli powder
8. Add 1/2 teaspoon kasuri methi and 2 tablespoons butter.
9. Mix well and close the lid. Cook again for 5-7 whistles over medium flame.
10. Turn off the flame and let the cooker pressure release naturally. Remove the lid. Taste the daal
makhni for salt. Add more if required.
11. Lightly mash the dal with the backside of a large spoon. Check the consistency of dal makhani.
12. Add (1/2 cup- 1 cup) more water if it is too thick.
13. Let it cook for 4-5 minutes or until you get the desired thickness.
14. Turn off the flame. Add 1/4 cup fresh cream and mix well.
15. Creamy Daal Makhani is ready for serving.

Tips and Variations

1. Creamy – Don’t reduce the amount of butter or fresh cream to get the restaurant like taste.
2. Mash the daal well using the backside of the spoon to get creamy texture of the daal.

Taste: Creamy and salty

Serving Ideas: Serve dal makahni with jeera rice or tandoori roti or butter naan in lunch or dinner.